Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 slices
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 tbsp lemon zest; ½ cup buttermilk; 1 cup blueberries (fresh or frozen); 1 cup powdered sugar; 2 tbsp fresh lemon juice

Highlighted under: Dessert Haven

I always look forward to baking my Lemon Blueberry Loaf Cake, especially on sunny afternoons. The bright citrus flavor perfectly accentuates the sweetness of juicy blueberries, creating a moist and delicious treat that's perfect with a cup of tea or coffee. With simple ingredients and an uncomplicated method, this cake brings joy and satisfaction to my baking adventures. Each slice is a delightful reminder of the first time I made it, and it's become a favorite in my collection of desserts.

Created by

Margaret Hill

Last updated on 2026-01-26T23:11:35.287Z

When I first attempted this Lemon Blueberry Loaf Cake, I was amazed at how the zesty lemon intertwined with the blueberries to create such vibrant flavors. Each step felt enjoyable, and I quickly learned that letting the batter rest enhanced the cake's texture. I love that this recipe minimizes mess while maximizing taste!

After tweaking the baking time just a bit, I've perfected it. It’s important to check for doneness with a toothpick—it should have just a few crumbs when pulled out. This little tip has been a game changer in ensuring my loaves remain moist and flavorful every time.

Why You'll Love This Cake
A burst of fresh lemon flavor complemented by sweet blueberries
Moist and tender crumb that's perfect for any occasion
Easily customizable with a simple glaze or additional toppings

The Importance of Fresh Ingredients

Using fresh blueberries in your Lemon Blueberry Loaf Cake makes a significant difference in flavor and moisture. Their natural sweetness paired with a burst of tangy juice enhances the overall taste of the cake. If fresh blueberries aren't available, frozen blueberries can be a suitable alternative. Just be sure to do not thaw them before folding them into the batter, as this can lead to a blue-tinged cake batter and a gummy texture.

Similarly, using freshly zested lemon makes a noticeable impact on the cake's flavor. The oils in the lemon peel provide a vibrant citrus aroma that elevates the dessert. I recommend using a microplane for zesting to get the finest results. This not only adds more zest into the batter but also helps avoid the white pith, which can taste bitter.

Mastering the Mixing Technique

When mixing the batter, it’s crucial to avoid over-mixing after adding the flour. Over-mixing can develop gluten, resulting in a denser texture than intended. Instead, mix until you can no longer see streaks of flour. The batter should be slightly lumpy, testing the balance of mixing is key to achieving that tender crumb you desire.

Another tip is to fold in the blueberries using a spatula in gentle sweeping motions. This prevents them from breaking apart, ensuring you get whole berries in each slice. If you'd like to add a bit of color to your batter, consider tossing the blueberries in a tablespoon of flour before adding them; this helps suspend them evenly throughout the loaf.

Ingredients

For the Cake:

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
½ cup buttermilk
1 cup blueberries (fresh or frozen)

For the Lemon Glaze (optional):

1 cup powdered sugar
2 tbsp fresh lemon juice

Mix all ingredients thoroughly for a rich flavor!

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Combine Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Cream Butter and Sugar

In a large bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Flavorings

Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.

Mix Dry with Wet Ingredients

Gradually add the dry mixture to the wet mixture, alternating with buttermilk, until just combined.

Fold in Blueberries

Gently fold the blueberries into the batter, being careful not to break them.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick comes out clean.

Cool and Glaze

Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. If using the glaze, mix powdered sugar with lemon juice and drizzle over the cooled cake.

Enjoy your delicious Lemon Blueberry Loaf Cake!

Pro Tips

For the best flavor, use fresh, in-season blueberries and don’t overmix the batter to ensure a tender crumb.

Storage Tips

To keep your Lemon Blueberry Loaf Cake fresh, store it at room temperature covered in an airtight container for up to three days. If you plan to keep it longer, refrigerating it can extend its life up to a week, but be aware that it may dry out slightly. To prevent this, wrap it tightly in plastic wrap before refrigerating.

For longer storage, consider freezing the loaf. Make sure it's completely cooled, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to three months. When ready to enjoy, thaw it at room temperature while still wrapped to maintain moisture.

Serving Suggestions

For an elegant touch, serve your Lemon Blueberry Loaf Cake with a dollop of whipped cream or a scoop of vanilla ice cream. You can also pair it with a light lemon curd for an added burst of flavor that complements both the citrus and blueberry notes beautifully.

If you want to elevate the experience, consider adding a sprinkle of lemon zest over the top or a few fresh blueberries as a garnish. This not only beautifies the presentation but adds a refreshing hint of flavor as well.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, just make sure to add them directly from the freezer without thawing to prevent the batter from turning blue.

→ How should I store the loaf cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze the lemon blueberry loaf cake?

Absolutely! Wrap it tightly in plastic wrap and then in foil to freeze for up to 3 months.

→ What can I substitute for buttermilk?

You can make a simple buttermilk substitute by mixing ½ cup of milk with 1.5 teaspoons of vinegar or lemon juice.